Hot Mozzarella Sandwich
Votes: 1
Time:
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
This hearty, hot sandwich is bursting with vibrant Mediterranean flavors, thanks to the combination of mozzarella cheese, fresh tomatoes, and aromatic basil pesto sauce. Excellent fresh pesto is easy to make yourself by blending herbs, toasted pine nuts, garlic, cheese, and olive oil. The recipe provides the perfect proportions for a balanced sauce. Assemble the sandwiches and grill them until golden brown and the cheese melts in a skillet or panini press.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Sandwiches
- 4 thick slices sourdough bread
- 450 g mozzarella, sliced 0.5 cm thick.
- 2 plum tomatoes, sliced into thick rounds
- 1 cup fresh basil pesto, recipe below
Basil pesto
- 0.5 cups pine nuts
- 2 cups fresh basil leaves
- 1 cup fresh parsley leaves
- 0.5 tbsp. Parmesan or Romano cheese
- 2 cloves of garlic
- 1/4 teaspoon salt
- 0.5 cups olive oil
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Recipes with similar ingredients: sourdough bread, mozzarella cheese, plum tomatoes, pine nuts, basil, parsley, Parmesan cheese, Pecorino Romano cheese, garlic
Cooking the dish according to the recipe:
- Assemble the sandwich by spreading pesto on one side of the bread slices. Top with a layer of sliced tomatoes and sprinkle with ground black pepper. Then layer with mozzarella slices and top with another slice of bread to form a sandwich. Drizzle a frying pan with olive oil and place the sandwiches on a hot griddle or panini press. If pan-frying, press the sandwich with another heavy frying pan to serve as a press. After 2-3 minutes, flip the sandwich. It's ready when it's golden brown and the cheese is melted around the edges.
Basil Pesto:
Toast the pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine all pesto ingredients in a food processor and process until a coarse paste forms. If you have a panini press, preheat it; otherwise, heat a cast-iron skillet over medium heat.
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